Beetsuka - Vegan Shaksuka

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Written by McDonald, T.  |  Date 16th of September 2024

For a long time, I have wanted shaksuka.  Although I can make vegan scrambled eggs, I can't make a vegan egg.  However, there are still two options: use whole beetroots or make some sort of vegan mock egg from tofu.  Both options seem interesting, but tonight, I will be taking the beetroot option; hence, the beetsuka name.  This is easy, quick and very low calorie. 

Notes

  • Add some wine for that little extra.
  • The Indian salt adds an eggy flavour to the dish.
  • The beetroot takes the place of the eggs.

Time, 20–25 minutes

Serves 2

Ingredients

  • Beetroots x 4
  • Tin of tomatoes
  • Onion x 1, diced 
  • Garlic x 2 cloves, crushed
  • Bell pepper x 1, diced
  • 1 tsp ground cumin
  • 1/2 tsp ground paprika
  • 1 tsp of black pepper 
  • 1/2 tsp of Indian black salt
  • Cider vinegar x 60 ml
  • Fresh Coriander

Method

  1. Fry the onion and diced bell pepper in a suitable sized saucepan in a little oil until the onion turns soft and translucent.  Add in the spices and stir.
  2. Add the chopped tomatoes and stir.  
  3. Add the beetroots, cover and leave to simmer for about 15–20 minutes. 
  4. Chop the coriander leaf and add to the top.

 

Results 

Surprisingly good!  The sauce is very much like salsa, so if you like salsa, you will love this.

I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below. 

Location: United Kingdom

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